Pesto Zoodles

We have become rather obsessed in our house with zoodles = zucchini noodles! I considered buying a spiralizer for a long time, and finally decided to buy one off Amazon. Since I wasn't sure I would like it, I just bought a small, cheap one. But we love it so much! I certainly recommend on getting a bigger one that is a bit more heavy duty (like spiraling sweet potatoes! Next on my, to try list!).

For my first time trying out zoodles, I was really pleased at how easy and yummy they are. I have made many different dishes now using the spiralizer that I can't wait to share. I have always been pasta obsessed, but after trying pasta this way, I can honestly tell you that I would be okay never have normal noodles ever again! That really is shocking for me to say! But it's true! 

I can't say that this dish is exactly healthy, but certainly healthier than if it was just made with noodles! 

What you will need;

Zucchini (about 2 per person)
1 pint Cherry Tomatoes, roasted (or store bought sun dried tomatoes) 
Pesto (I am on the hunt for a good homemade version. Store bought will do for now!)
Chicken Breast (1 per person)
Olive Oil (about 2 tbs)
1 cup Heavy Cream
1 teaspoon Rosemary (optional)
1/2 cup Parmesan Cheese (optional)


First you will need to spiralize your zucchini. The one I bought provided pretty clear directions and was quick and easy to use.

Now if you are pinched for time, or just feel lazy (I'm not judging!) you can substitute sundried tomatoes. But roasting your own tomatoes is really pretty easy, and so yummy! Just chop your cherry tomatoes in half, coat lightly in olive oil, and roast in the oven for about 15 minutes, at 400 degrees, tossing them about half way through.

Next, begin cooking your chicken breast. I like to follow TheKitchn.com's easy directions for moist and tender BSCB. 

Once your chicken is fully cooked, add the heavy cream, pesto, and rosemary to the same pan. Simmer on low for about 5 minutes while the sauce thickens up. Lastly, add the Parmesan and zoodles to the same pan with the chicken and sauce, tossing your zoodles in the sauce. Simmer on low, about another 3-5 minutes. 

Serve topped with roasted tomatoes, sprinkled with Parmesan cheese. Yum! 

So easy! And a big hit with everyone who I have served it to! 

Enjoy! 


adapted from Closet Cooking